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Bacon and egg beef burgers with cheddar

Recipe from Big Book of Burgers by Jamie Purviance

  • People

    Serves 4

  • Prep Time

    25 mins

  • Grilling Time

    9 to 11 mins

Ingredients
Instructions

the Ingredients

Bacon And Egg Beef Burgers With Cheddar
  • 1½ pound ground chuck (80% lean)
  • ¼ cup finely chopped yellow onion
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 8 slices bacon
  • 4 slices cheddar cheese, each about 1 ounce
  • 4 kaiser rolls, split
  • 4 large eggs
  • Kosher salt
  • Freshly ground black pepper
  • 8 slices ripe tomato

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Mix the patty ingredients, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  • In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Transfer the bacon to paper towels to drain. Pour off and discard all but 2 tablespoons of the bacon fat from the skillet.
  • Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  • Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the rolls, cut side down, over direct heat.
  • Return the skillet over medium heat and warm the bacon fat. Crack the eggs into the skillet and cook until the yolks are still slightly runny, about 3 minutes, turning once. Season with salt and pepper.
  • Build each burger on a roll with two tomato slices, a patty, two slices of bacon, and an egg. Serve warm.

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